Video: How to butterfly and de-bone a trout

| April 30, 2011 | 2 Comments

Fish like trout are best cooked whole, with the head on. But if you or a dinner guest are squeamish about eating whole fish, butterflying and de-boning can be an option that still makes for an attractive presentation. It’s also a way to prepare a fish like trout, which is impractical to fillet because of the relatively small size of the fish.

I show you how to do it in this video.

— Vic

Category: Videos

About the Author (Author Profile)

Victor Panichkul is a journalist and writer by training; a cook, wine lover and photographer by passion; and a lover of the outdoors since moving to Oregon more than 10 years ago. He is a native of Bangkok, Thailand.

Comments (2)

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  1. MichiTra says:

    danke für die info. sollte deinen blog langsam mal in meinen feedreader aufnehmen

  2. Jose Angel says:

    Thanks for the video. I didn´t know where to start.

    Greetings from Monterrey, Mexico!!

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